Begin by making Pico de Gallo by adding all ingredients into a medium sized bowl. Refrigerate for at least 2 hours.

Prepare the toppings by chopping the lettuce, tomatoes, and olives. Grate cheddar and mozzarella and combine in a bag. Place all toppings in the refrigerator.

Next, brown ground turkey in a large frying pan. When meat is browned and thoroughly cooked, drain off all of the fat. I like to place the meat in a strainer to press out the grease. You can also place paper towels over the meat to remove any additional grease that remains.

Lay all eight of the tortillas on a large cookie sheet and spray one side liberally with cooking spray.

Place one tortilla at a time (sprayed side down) in a large frying pan heated to medium high. After about 1 minute carefully fold tortilla in half. Add another flour tortilla to pan and repeat. You should be able to make two at a time. Continue turning every minute or so. If the temperature is too hot and they are browning too quickly, you can reduce heat to medium. Have a large lined baking sheet ready for the finished tortillas. Continue process with remaining tortillas until they are crispy and lightly browned.

Fill all of the shells with meat, cheese, sour cream, lettuce, tomatoes, olives, and pico de gallo. Serve with additional pico de gallo and chips on the side. Enjoy!